Makes about 2 350ml jars - if you’d like to make more simply double the recipe.
The perfect accompaniment to the Crimbo Curry but also a great side to any xmas leftover meal. Make ahead and use it as a replacement to cranberry sauce with your Christmas dinner or put in a small Kilner jar, tie a ribbon around it and give it to your friends and family.
Please don’t be put off by the jar serialising. It’s very easy and means your chutney will last well into the new year - perhaps even to next Christmas!
2 cinnamon sticks
1 tsp whole cloves
4 cardamon pods
4 star anise
Large piece of ginger (size of index finger) peeled and grated
1 red onion, diced
350g demerara sugar
Zest and juice of 2 oranges
425 ml red wine vinegar
Generous pinch of sea salt
Heat the oven to 180 degrees
Toast the cardamom and cloves in a hot dry frying pan until aromatic. Grind in a spice grinder/pestle and mortar.
Place all ingredients in a large saucepan and bring to the boil. Turn the heat down to a gentle simmer and leave to reduce for about 45 minutes.
The chutney is cooked when you can draw a wooden spoon through the mix and leave a brief trail.
About 30 minutes into cooking, steralise the jars and lids. Wash them in warm soapy water and dry thoroughly with a clean tea towel. Place on a baking tray and put into the oven for 5 minutes. They will be very hot - so be careful when handling them.
Fill the jars with the warm chutney - the chutney will thicken once it’s cooled.